Slow Cooker Yellow Indian Chicken Curry

Name: Slow Cooker Yellow Indian Chicken Curry Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 2 boneless skinless chicken breasts diced; SAUCE; 2 tbsp cream of coconut (I was supposed to use 1 can of coconut milk. Couldn't find it at the store so I figured cream of coconut would be the same. False it is thick like syrup and WAY sweet! So I omitted the sugar from the original recipe and added a lot less of this hoping the coconut flavor would still be there.); 1 cup skim milk (Since I didn't have enough liquid from the lack of coconut milk.); 1/2 cup sour cream; 1 small can tomato sauce; SPICES; 2 tbsp curry powder; 1 tbsp cumin (mine was not ground); 1 tsp ground coriander; 1 tsp turmeric; 1 tsp red Thai spice (for a bit of a kick. Can use Tabasco or omit for no 'bite'); 1 tsp ground ginger; 1/4 cup chopped cilantro; VEGGIES; 1/2 can garbanzo beans; 1/2 vidalia onion diced small; 3 cloves garlic diced small; 1/4 red bell pepper diced; 1 cup fresh green beans cut into 1 inch pieces; 1 small sweet potato diced; RICE; 1 cup rice (basmati or jasmine is best); 1 1/2 cup water to boil rice; 1/4 cup chopped cilantro

Minutes to Prepare: 20
Minutes to Cook: 240

Number of Servings: 6

Ingredients

2 boneless skinless chicken breasts, dicedSAUCE2 tbsp cream of coconut (I was supposed to use 1 can of coconut milk. Couldn't find it at the store, so I figured cream of coconut would be the same. False, it is thick like syrup and WAY sweet! So I omitted the sugar from the original recipe, and added a lot less of this, hoping the coconut flavor would still be there.)1 cup skim milk (Since I didn't have enough liquid from the lack of coconut milk.)1/2 cup sour cream1 small can tomato sauceSPICES2 tbsp curry powder1 tbsp cumin (mine was not ground)1 tsp ground coriander1 tsp turmeric1 tsp red Thai spice (for a bit of a kick. Can use Tabasco or omit for no 'bite')1 tsp ground ginger1/4 cup chopped cilantroVEGGIES1/2 can garbanzo beans1/2 vidalia onion, diced small3 cloves garlic, diced small1/4 red bell pepper, diced1 cup fresh green beans, cut into 1 inch pieces1 small sweet potato, dicedRICE1 cup rice (basmati or jasmine is best)1 1/2 cup water to boil rice1/4 cup chopped cilantro

Directions

Dice up the chicken and veggies, spray the inside of the Crock Pot. Add all sauce ingredients and spices, whisk together. Add chicken and mix well to coat. Put all vegetables in on top to steam or mix into the sauce. Cook on high for 4 hours or low for 6. It will be a lovely yellow color, and smell divine. Cook the rice when it has 20-30 minutes left and serve hot.

https://collegeapprovedfood.blogspot.com/2012/09/crock-pot-indian-yellow-chicken-curry.html

Serving Size:�A serving is about 1/2 cup cooked rice + 1 cup curry

Servings Per Recipe: 6

Nutritional Info Amount Per Serving